Baked Eggs with Chimichurri and Prosciutto

Baked Eggs with Chimichurri and Prosciutto

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Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 2
This hearty breakfast dish, the brainchild of chef Sappho Hatzis at New York City’s Bluestone Lane, has it all: eggs, vegetables, feta cheese, chimichurri sauce and prosciutto cooked to crispy perfection. When preparing the chimichurri sauce, the recipe calls for transferring the chopped herbs from the food processor to a bowl before adding the liquids; this will yield a sauce with a nice texture (you don’t want the herbs to be completely pureed). You will have some chimichurri left over; refrigerate for up to 3 days.

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Ingredients:

For the chimichurri:

• 3 garlic cloves
  
• 1 shallot
  
• 1 cup (1 oz./30 g) fresh flat-leaf parsley leaves
  
• 1 cup (1 oz./30 g) fresh cilantro leaves
  
• 1/4 cup (1/4 oz./7 g) fresh oregano leaves
  
• 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
  
• Juice of 2 limes
  
• 2 Tbs. red wine vinegar
  
• 1/4 tsp. salt, plus more, to taste
  
• 1/4 tsp. red pepper flakes, plus more, to taste
  
• Freshly ground black pepper, to taste
  
• 
  1/2 pint (6 oz./185 g) cherry tomatoes, halved
  
• Extra-virgin olive oil as needed, plus 1 Tbs.
  
• 1/2 tsp. dried oregano
  
• Salt and freshly ground black pepper, to taste
  
• 4 thin slices prosciutto
  
• 1 Tbs. unsalted butter
  
• 1 large portobello mushroom, stemmed, brushed clean and
   sliced about 3/16 inch (5 mm) thick
  
• 1 handful spinach
  
• 1/4 cup (1 1/2 oz./45 g) crumbled feta cheese
  
• 4 eggs (preferably free range and organic)
  
• Fresh oregano leaves for serving
  
• Seeded toast for serving
  

Directions:

To make the chimichurri, in a food processor, combine the garlic and shallot and pulse until finely chopped. Add the parsley, cilantro and oregano and pulse briefly, just until the herbs are finely chopped. Transfer the mixture to a bowl. Add the olive oil, lime juice and vinegar and stir until blended. Season with salt, red pepper flakes and black pepper.

Preheat an oven to 400°F (200°C).

In a small bowl, toss the tomatoes with olive oil to coat, the dried oregano and salt and black pepper to taste. Transfer to a small baking dish. Bake the tomatoes until they begin to release their juices, about 12 minutes. Using a slotted spoon, transfer the tomatoes to 2 small ovenproof fry pans, dividing them evenly.

Line a baking sheet with parchment paper. Place the prosciutto on the prepared baking sheet and bake until very crispy, about 10 minutes.

In another fry pan, melt the butter with the 1 Tbs. olive oil. Add the mushroom, season with salt and black pepper and sauté until tender, 5 to 7 minutes.

Add the mushroom and spinach to the pans with the tomatoes, dividing them evenly. Place a spoonful of the chimichurri in the middle of each pan and sprinkle the cheese on top. Carefully crack 2 eggs into each pan. Transfer to the oven and bake until the egg whites are set but the yolks still jiggle in the center when you shake the pans, 8 to 10 minutes. (The eggs will continue to cook after you remove the pans from the oven.) Sprinkle with the fresh oregano, top with the crispy prosciutto and serve immediately directly from the pans with the toast. Serves 2.

Bluestone Lane Collective Café, New York, NY